Red Velvet Cake
- 5 cups (500 grams) cake flour
- 1 teaspoon salt
- 4 tablespoons (30 grams) cocoa powder
- 2 cups (480 mL) buttermilk
- red food coloring
- 1 cup (230 grams) unsalted butter
- 4 eggs, 2 teaspoons vanilla extract
- 2 teaspoons vinegar, 2 teaspoons baking soda
- 1 1/2 cups (360 grams) whipped cream
- 2 to 8 ounce (500) cream cheese
- 3/4 teaspoon vanilla extract
- 1 cup (115 grams) confectioners' sugar, dried coconut
Adapted from zoomyummy.com
1. First, prepare the flour mixture.
It consists of the flour, salt and cocoa powder.
2. Then, in another bowl mix the buttermilk and the food coloring.
(There are many brands of food coloring –try to give your final batter some stronger red color.)
3.In the bowl of your electric mixer, mix the butter and the sugar until it's light and fluffy (about 2 minutes).
4.Then add the eggs (one at a time) beating well after each addition.
5.Add the vanilla and mix.
6.With the mixer on low speed, alternately add the flour mixture and the colored buttermilk, in three additions – beginning and ending with the flour mixture.
7.In a small cup combine the vinegar and baking soda.
Allow the mixture to fizz and then quickly fold into the cake batter.
8.Butter a 9-inch (23 cm) springform pan (or two) and line the bottom of the pan with parchment paper.
9.Fill the prepared pan with about 2 cups (500 ml) of the finished batter (there should be about 8 cups of the finished batter altogether and we are going to make 4 layers).
10.Bake at 350 F (175 C) for about 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
11.Meanwhile, you can prepare the frosting.
-In the bowl of your electric mixer, process the cream cheese, vanilla and confectioners’ sugar until smooth.
-Then, in a separate bowl, with you hand mixer, whip the cream until stiff peaks form.
-With a large spatula, gently fold these two mixtures together and place in the refrigerator for about an hour or until firm enough to spread.
12.When the first layer has baked, remove it from the oven and place it (still in the pan) on the wire rack for about 10 minutes.
-Then remove the cake from the pan, transfer onto a plate and let cool completely.
13.Wash the springform pan, butter it, line the bottom with parchment paper again, fill it with another 2 cups (500 ml) of the batter and bake.
14. Repeat until you have baked all four layers.
15. When your cake layers have cooled completely place one cake layer on a serving platter.
-Spread the cake layer with the layer of frosting.
16. Place another cake layer on top of the frosting and continue to frost and stack the cake layers.
17. Frost the top and sides of the cake.
-You can also garnish your cake with sweetened or unsweetened coconut.